Plum Flognarde

They look like peaches in the closeup, don't they? But they're plums. I've made a cherry clafouti, which is the only true clafouti...anything made with other fruits are called flognarde (pronounced flow  nyard)....but couldn't resist trying this. The plums in the market tempted me. I found this recipe a tad more custardy (is that a word?) than my cherry clafouti recipe, but it was still awfully good. Perhaps served with a little cream? Not ice cream. Cold coffee cream on this warm flognarde would be perfect, although we liked it plain with a bit of confectioners sugar sprinkled on top.

Plum Flognarde
Adapted from La Tartine Gourmande via Pastry Affair 

Ingredients:

1 pound plums, cut in half with stones removed (I used 6 medium sized plums) 

2 tablespoons sugar + 1/2 cup sugar 

2 tablespoons butter 

3 eggs 

1/2 cup heavy cream 

1 teaspoon vanilla extract 

1 cup milk 

1/4 cup cornstarch

Method:

Preheat oven to 410 degrees F (210 degrees C). Lightly grease a 9-inch baking dish.

In a large saucepan, melt the butter and sprinkle on 2 tablespoons sugar. Place halved plums face down into the butter and cook on medium heat for 5 minutes. Set aside.

In a medium bowl, whisk together the eggs and 1/2 cup sugar until well blended. Whisk in the heavy cream and vanilla.

In a small bowl, mix together milk and cornstarch until well combined. Whisk milk mixture into egg mixture.

Place plums face up in prepared baking dish. Pour the liquids over the plums. Bake for 30 minutes, or until lightly browned. Serve warm, with a sprinkling of powdered sugar.

Keep refrigerated in a covered container.